Through a carefully controlled acidification process, a dense, aromatic vinegar is produced, which will be treated in different ways to produce a variety of acetos. Ages for one year in 225 litre oak ..
Through a carefully controlled acidification process, a dense, aromatic vinegar is produced, which will be treated in different ways to produce a variety of acetos. The clarification of this vinegar i..
An aged, mature vinegar with candy color and soft, spicy scent that refers to dried figs and raisins, with notes of pepper, cinnamon and paprika. Rich, velvety flavor with a spicy aftertaste that leav..
Ripe grapes of the Roditis variety vinified at low temperature give an aromatic wine, from which the white wine vinegar “Sophia Roditis” is produced. The result is a vinegar with citrus and tropical f..
Two traditional products from Agiorgitiko, vinegar and grape molasses (petimezi) "were joined" and the result is a unique product, the "sweet vinegar". The perfumes of Agiorgitiko variety, the sweetne..
Comes from the well-known grape variety, which gives the famous red wine P.D.O. Nemea. With all the aromas of the variety, the typical ruby color and the peppery flavor of vinegar, it is more than a s..
It all starts from the famous Greek grapes of the variety Agiorgitiko, that can be vinified. In ripe organic grapes the classical red vinification with controlled temperature is applied and without an..
The aging lasts for about 8 years and follows a route through oak, chestnut , cherry and honey barrels, with a capacity ranging from 3 to 50 liters. Thus, it earns a complex and sophisticated bouquet ..
The oak barrels in which this vinegar ages for about 2 years offer it a fine structure, as well as a complex aromatic character both on the nose as on its robust flavor. Its acidity is elegant and del..
The 4 year oak and chestnut barrel aging provides this vinegar a complicated and complex aromatic bouquet reminiscent of coffee, caramel and tobacco. It tastes equally dense and full bodied, with gent..
The first part of Assyrtiko must after becoming dry wine is acetified in oak 500lt acetifiers according to the traditional method of Orleans. The new dry resulting vinegar is aged for 4 years in old o..